I have a soft spot for chicken in a rich, creamy sauce, and this Keto Tuscan Chicken is my idea of perfection. Spinach, garlic, sun-dried tomatoes, and a touch of lemon juice provide just the right balance for the lightly breaded seasoned chicken and decadent sauce. Sometimes when I am craving an extra pop of flavor, I will sprinkle on some goat cheese.
Chicken – 1 ½ pounds boneless skinless chicken breast or thighs – ⅓ cup almond flour – ⅔ cup grated parmesan cheese divided – 1 teaspoon Italian seasoning – 1 teaspoon sea salt – ½ teaspoon fresh ground black pepper – ¼ cup avocado oil Vegetables and Sauce – 2 cups chopped spinach – ⅓ cup sundried tomatoes chopped – 1 teaspoon minced garlic – 2 tablespoons chicken broth or white wine – 3 tablespoons lemon juice – 1 cup heavy cream – Optional: goat cheese for topping
01
Place the chicken in a zip-top bag and pound to an even thickness using a meat mallet. (If you are using chicken thighs, minimal pounding will be necessary.)
02
Combine the almond flour, 1 /3 cup of parmesan cheese, Italian seasoning, salt, and pepper in a shallow bowl.
03
Coat the chicken in the flour mixture using your hands to press the coating into the chicken.
04
Heat a large skillet to medium heat and add the oil. Heat to about 350° F. Cook for about 7 minutes per side until the chicken is a deep golden brown. The internal temperature should be about 160° F.
05
Remove the chicken from the pan and tent with foil.
06
Add the spinach and sundried tomatoes to the pan and cook until the spinach wilts, about 1 to 2 minutes. Add the garlic and cook for 30 more seconds.
07
Add the broth to the pan, and scrape up any browned bits.
08
Add the lemon juice, heavy cream, and remaining ⅓ cup of parmesan cheese.
09
Cook for 3 to 5 minutes, stirring constantly until the cheese melts.
10
Return the chicken to the pan, and coat with the sauce.